摘要
在以高粱为原料的云南小曲白酒生产过程中,不改变原生产工艺,添加0.1%的复合酶,研究结果表明:可使原料62度出酒率提高3.77%～4.48%,酒中总酸、总酯含量也有所提高。
In the production of Yunnan Xiaoqu liquor from the sorghum material, under the condition without the change of original production technique,0.1 % compound enzyme was added.The results showed that the yield of the 62 degree Xiaoqu liquor increased by 3.77%--4.48% ,the content of the total acid and the total ester in the liquor could also be somewhat improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期178-179,182,共3页
Science and Technology of Food Industry
基金
云南省应用基础研究计划重点项目(2006C0004Z)
关键词
复合酶
云南小曲白酒
应用
compound enzyme
Yunnan Xiaoqu liquor
application
